Here are just some of the techniques that can be used to get the most out of your garlic
for the particular purpose you may be intending it for.

Storing Garlic

The best place to store garlic is a dry, warmish environment. Hanging in the kitchen or
on the kitchen windowsill is fine. Never put dry garlic in the fridge as it is cold and damp.
This will cause it to behave as if in the ground and start to shoot.
The exception is green or wet garlic which may have been harvested slightly early to give
a fresh zingy flavour. This should be eaten within one or two weeks and hence storing in
the fridge will keep that freshness a little longer.  

Preparation

Peeling garlic can be a slightly daunting affair but here are a few basic tips to make it
easier. Using the flat of a large knife push down on a clove until you hear it crack. All of
the skin can then be peeled away relatively easily.
If you want the whole clove to remain intact then the little rubber peeling tubes are the
best solution and you don't end up with garlic on your hands or under the fingernails!
If you have a high quality garlic press you can may be able to simply crush unpeeled
cloves straight into your cooking or onto a chopping board.
 

Crushing

Crushing garlic with a garlic press or pestle and mortar gives the most pungent taste.
By completely breaking down all the cells within the clove, creating the maximum reaction
of allinase with sulphur compounds, we can fully explore the potential complexity of
flavour of the garlic. Crushed garlic is not only the best way to get a strong flavour but also
gives the most health benefits, provided it is not cooked. Heat and acid will inactivate the
enzyme allinase which helps create allicin although there are many other beneficial
compounds which survive the cooking process.

Leave your crushed garlic to stand for 10 - 20 seconds to maximise flavour and health
benefits before putting it to use.

Chopping and slicing

If you're frying your garlic in oil or adding it to a stir fry then these methods can work well
to give that rich, sweet and nutty flavour. By chopping, the chemical reaction in the garlic is
not activated fully so will give a milder flavour than crushing. Sliced garlic can give a good
visual effect if you're adding it to sautéed vegetables or in a salad. Lightly salting the garlic
can also enhance its flavour. Whatever you do though, don't cook the garlic until it is
anywhere near dark brown or burn it as the flavour will then be quite unpleasant.

For perfectly sliced or grated garlic try one of these - Garlic Slicer Graters

Cooking garlic whole and roasting garlic

When garlic is cooked as whole cloves, no chemical reaction takes place to create allicin or
other sulphur compounds so the flavour of the garlic will be much milder and quite different
to crushed garlic. Roasting garlic whole with skins intact gives a wonderful mild, sweet,
caramelised taste.

You can buy a garlic roasting pot here - Garlic Roasters

For more in depth information on what really happens when you crush or chop garlic and
for recipes specific to each of these methods please check out the Garlic Farm Cookbook.